| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Salads |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Oil; olive |
| 2 |
ts |
Lemon juice, freshly squeeze |
| 1 |
ts |
Tarragon |
| 1 |
ts |
Anchovy paste |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Black pepper |
| 1/4 |
|
Sugar, dry mustard and salt |
| 1/4 |
c |
Cheese; parmesan |
| 2 |
|
Garlic cloves, large, crushe |
| 4 |
|
Chicken breasts |
| 1/4 |
lb |
Mushrooms |
| 1 |
|
Pepper- red sweet large |
| 1 |
|
Banana pepper (optional) |
| 2 |
|
Lettuce; romaine |
INSTRUCTIONS
SALAD
Calories per serving: 337 Fat grams per serving: 24. Approx. Cook Time:
45 1. Both dressing and salad can be prepared a day before serving, if you
wish. Prepare dressing by combining all dressing ingredients, including
Parmesan in a bowl. Whisk until well blended. For best flavor, prepare
dressing at least several hours before using. Refrigerate if making a day
ahead. 2. Roast Chicken Breasts, uncovered in a preheated 375F oven for 45
to 50 minutes or until chicken feels springy. Alternately, place chicken
breasts, thin ends toward centre, in a microwave-safe pie plate. Cover with
clear wrap and microwave on high for 10 to 15 minutes. Rearrange and turn
halfway through cooking. Let stand covered, for 3 minutes. 3. Cut cooked
chickien into 1/2 inch pieces. Pieces should measure about 2 1/2 cups. Set
aside. Thinly slice mushrooms. Seed red pepper and cut into thin julienne
strips about 1 1/2 inches long. Seed hot pepper if using and finely chop.
If making salad ahead, combine chicken, mushrooms and peppers in a large
bowl. Cover and refrigerate until ready to use. 4. When ready to serve,
tear lettuce into bite-size pieces. Place in a large sald bowl. Add chicken
and vegetables. Whisk dressing. Drizzle 1/2 cup dressing over top and toss
until evenly coated. Then add remaining dressing, if necessary. Toss until
evenly coated. Source: Gail
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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